Start by removing the leaves from the cauliflower then use a knife to cut off the base
Cut the floret into small chunks
Fix a food processor in an S blade and pulse the small chunks into a fine "rice consistency". You may need to do so in batches and scrap down the bowl and continue to pulse until the "rice" has formed.
If using a box grater or microplane use the side with the medium holes and push through to make "rice grains"
On medium heat, add the oil to a frying pan or skillet
Add the "rice", parsley, onion powder, garlic powder and pink salt to taste
Proceed to cook the rice, stirring for 5-7 minutes until the "rice is tender"
I used fresh parsley as a part of the seasoning because it is more pungent but dried parsley works just as well.
Don't forget to check out my Ochro Rice which is also made with Cauliflower.
If you don't plan on eating your riced cauliflower straight away, it's best to refrigerate or freeze immediately.
If refrigerating use within 4 days
If using a food processor to pulse the florets into "rice" the texture can vary from super fine to slightly coarse. The longer you pulse the "rice" the finer the consistency.
Don't over process or you increase the risk of the "rice" being mushy